Peppermint Chocolate Bundt Cake

Slice of chocolate peppermint bundt cake

Peppermint Chocolate Bundt Cake

Rich, fudgy and perfect for Christmas - this peppermint chocolate bundt cake is an elegant, simple holiday dessert. The chocolate bundt is super moist and infused with a hint of peppermint. Then topped with chocolate ganache and crushed candy canes!

Prep Time30

Cook Time50

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: Chocolate Candy Cane Bundt Cake, Chocolate Peppermint Bundt Cake

Servings: slices

Author: Fiona Dowling

Equipment

12-cup bundt pan mine is 10.5 inches in diameter and 4 inches deep

Ingredients

Chocolate Peppermint Bundt Cake

2 cups all-purpose flour (250 grams)
3/4 cup cocoa powder (75 grams)
2 cups granulated sugar (400 grams) use 2 1/4 (450 grams) cups for a slightly sweeter cake
2 teaspons baking soda
1/2 teaspoon salt
1/2 cup vegetable oil (120 ml) canola oil works too
2 large eggs room temperature
1/2 cup milk (120 ml) room temperature, whole, 2% or 1% works well
1/2 cup sour cream (120 ml) room temperature
1 teaspoon vanilla extract
1 - 2 teaspoons peppermint extract NOT peppermint oil, optional and to taste
1/2 cup boiling water (120 ml)

Chocolate Ganache

6 ounces semi-sweet chocolate (170 grams) or 50% dark chocolate
2/3 cup whipping cream (180 ml)
3 candy canes crushed

Instructions

Chocolate Peppermint Bundt Cake

Preheat the oven to 350F (180). Grease the bundt pan and dust with cocoa powder (not flour) ensuring that every crease and crevice is fully coated. Alternatively, you can brush the pan with pan release.
In a very large bowl, whisk together the flour, cocoa, sugar, baking soda and salt. I recommend sifting the cocoa first to remove lumps.
In a separate medium bowl, whisk together the oil, eggs, milk, sour cream, vanilla extract and peppermint extract.
Make a well shape in the middle of the dry ingredients, then pour the wet ingredients into the well. Stir a few times by hand with a rubber spatula or wooden spoon until the mixture looks about 60-70% combined (you will still see streaks and lumps of flour).
Pour the boiling water into the bowl and whisk until smooth.
Pour the cake batter into the prepared pan. Place in the middle of the preheated oven and bake for about 45-55 minutes. The bake time will vary depending on your oven and the exact mold of your bundt pan. An inserted toothpick/cake tester should come out clean or with a few cake crumbs, but not batter.
Cool the cake in the pan for about 10-20 minutes, then very carefully insert onto a cooling rack.

Chocolate Ganache Topping

Finely chop the chocolate and place in a heat proof bowl.
Heat the cream until almost boiling. This can be done in 30 second bursts in the microwave or in a saucepan over low heat while constantly stirring. Go slowly with heating the cream so that it doesn't burn.
Pour the cream over the chopped chocolate. Let it sit for 2-4 minutes, then whisk until smooth. If all the chocolate hasn't melted, microwave for 30 second intervals on medium power (not high power) and whisk after each interval until smooth.
Carefully place the cake on the plate that you plan to serve it on. Then pour the warm ganache over the top, letting it run down the sides. Sprinkle with crushed candy canes.

Notes

Peppermint Extract: This can be found in the baking section of the grocery store, typically near the vanilla extract.
Storage: Store cake covered at room temperature for up to 3 days, or in the fridge for up to 5 days. Cake is always best when fresh. Baked and cooled cake (without ganache) can be wrapped tightly with plastic wrap (be sure to wrap around the hole in the middle) then wrapped in foil at least 3 times and frozen for up to 2 months. Thaw in the fridge, then top with ganache. Do not thaw on the counter or it can become gummy in texture.
Nutrition: Details provided are an estimate only and based on 1 slice of cake with ganache and chopped candy canes, assuming that the recipe yields 12 uniform pieces and all the ganache is used.

Nutrition